Roasted Cauliflower with Pine Nuts and Raisins Makes A Quick Entree Or Side Dish With Ingredients You Probably Already Have On Hand.
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Roasted Cauliflower with Pine Nuts and Raisins is a last-minute dish that is perfect for all of your gluten-free or pescatarian friends and family members. (Some of us have beloved friends we want to host who are both and this dish works there as well.) It is also perfect for anyone you know who is neither, but loves delicious food.
All of the ingredients in this recipe can easily be kept on the shelf or in the freezer. I keep all of my nuts in the freezer to extend their life. Pine nuts can be expensive, and I don’t want to be throwing any away because they are rancid. I also like to stock up on nuts when they are on sale.
How do I know if my oil and nuts are still good to use?
They will smell bad if they are off. Because I keep my nuts in the freezer, I usually don’t have a problem. Olive oil will keep in a cool, dark place for up to one year.
Can I use fresh ingredients instead?
Absolutely. This recipe works well with fresh or frozen cauliflower. You can also substitute broccoli.
Do I need to toast the pine nuts?
No, you don’t have to, but toasting nuts greatly improves their flavor and it is easy to do. Place the nuts in a small skillet and toast over medium heat until they are brown. The hardest part is paying attention and stirring them until they are ready. It takes a few minutes for them to brown and you may be tempted to walk away, but the time between brown and burned is so short that it cannot be measured in any standard unit of time. You will not regret keeping a close eye on them. You can toast nuts and then freeze them so that they are ready for your next recipe.
Do I really need to use anchovies?
The anchovies will cook down and lend a wonderful flavor. There will be no visible sign of them in the finished dish. If that is still too much for you, substitute an additional tablespoon of salt or salt to taste.
Roasted Cauliflower with Raisins and Pine Nuts
- 2 tablespoons raisins
- 1/4 cup hot water
- 1/4 cup olive oil
- 4 cups cauliflower chopped into florets
- 1/8 teaspoon crushed red pepper optional
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 ounces anchovies canned
- 2 tablespoons pine nuts toasted
- 3 clove garlic chopped
- 2 tablespoons chopped parsley
- 1 1/2 tablespoons lemon juice
In a small bowl, cover the raisins with hot water. Let stand for 10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat . Reduce the heat to low, add the cauliflower and cook until it softens - about 10 minutes . Raise the heat to medium and cook until lightly browned - about 5 minutes more. Stir in the red pepper, salt, black pepper and anchovies and cook 5 minutes more.
Add the raisins to the pot, along with the pine nuts, garlic and hot water. Cook 5 minutes more, stir in parsley and lemon juice, and let stand for 5 minutes.